Shenqi Yangtou

Shenqi sheep head method:

Raw materials for making Shenqi sheep head:

One sheep head (about 400g), 18G Codonopsis pilosula, 10g medlar, 10g tangerine peel, 24g yam, 60g water chestnut, 30g ham, 3 egg shells, 500g soup, 5g salt and 1g monosodium glutamate.

Processing steps of Shenqi sheep head:

Wash Codonopsis pilosula and Dioscorea opposita separately, then simmer and slice them. Remove impurities from wolfberry. Remove the fluff from the skin of sheep's head, scrape it in warm water, cut it in half, take out the sheep's brain, wash the blood, put it in the pot, add water and eggshell, cook it until the sheep's head is cooked, take it out and wash it. Put the sheep's head into the pot and add some water. Add tangerine peel, ham and water chestnut, bring to a boil over high fire, skim off the froth, transfer to stew, stew on high fire, take out the sheep's head, remove the bone and cut into strips. Slice the water chestnut and ham and put them in the basin. Put the mutton on on the water chestnut. After washing dangshen, medlar and yam, put them on the mutton head, add the original soup, cover the cage, steam for about 1 hour, take them out, and season them with salt and monosodium glutamate.

The characteristics of Shenqi sheep head are as follows

The head meat is fat and rotten, the water chestnut and ginseng are soft and waxy, the soup is fresh, and has the effect of tonifying spleen and kidney.

Shenqi Yangtou

The main material is sheep's head, and the auxiliary materials are Codonopsis pilosula, medlar, tangerine peel and yam.

brief introduction

The head meat is fat and rotten, the water chestnut and ginseng are soft and waxy, the soup is fresh, and has the effect of tonifying spleen and kidney.

Material Science

Ingredient: a sheep head (about 400g). Dangshen 18 g, wolfberry 10 g, tangerine peel 10 g, yam 24 g, water chestnut 60 g, ham 30 g, egg shell 3. 500 grams of soup, 5 grams of salt, 1 gram of monosodium glutamate.

practice

Wash the ginseng and yam separately, stew and slice. Remove impurities from wolfberry. Remove the fluff from the skin of sheep's head, scrape it in warm water, cut it in half, take out the sheep's brain, wash the blood, put it in the pot, add water and egg shell, cook until the sheep's head is cooked, take out the letter and wash it. Put the sheep's head into the pot and add some water. Remove the tangerine peel, ham and water chestnut, bring them to a boil, skim off the foam, and stew them on the fire. Take out the sheep's head, remove the bones and cut them into strips. Slice the water chestnut and ham and put them in the basin. Put the mutton on on the water chestnut. After washing dangshen, medlar and yam, put them on the mutton head, add the original soup, cover the cage, steam for about 1 hour, take them out, and season them with salt and monosodium glutamate.

Longitude: 104.06573486

Latitude: 30.65946198